I call this recipe easy, because this is absolutely the first time I am making mooncakes in my life. I opted the easy way out and used store bought paste. I also did not use any salted egg yolks. My eggwash is also another easy step of just using a full beaten egg and nothing else. Try it, it’s easy 🙂
Recipe ( makes 6 x 110g, adapted from Christine)
- 60g golden syrup
- 1/2 tsp alkaline water
- 28g oil
- 100g plain flour
- 420g paste of your choice
- about 20g melon seeds
1. Using a handwhisk, mix the liquids thoroughly.
2. Add in sifted flour and mix till a dough forms. Cover and rest for 40 min.
3. Add melon seeds to paste and mix with spatula till evenly combined. Divide into 6 balls of about 73g and roll them round.
4. After resting, divide the skin dough into 6 balls, about 31 g. Using a clingwrap both on top and bottom, roll out the dough using a rolling pin till about 2 mm thick.
5. Remove the top clingwrap, lift up the dough using the bottom clingwrap onto your palm. The bottom clingwrap helps to prevent the very thin dough from crumbling.
6. Place the filling paste onto the dough and start wrapping. Gently nudge the dough to close up. If it breaks a little, just patch it back.
7. Place the mooncakes into the plunger mould and press out onto the lined baking tray. Repeat for the rest.
8. Bake in preheated oven at 175 deg C for 12 min. After that, take out the mooncakes and rest for 15 min.
9. Apply a thin layer of eggwash. Use a tissue paper to draw out the egg wash trap in between lines. Return the moon cake to the oven and bake for another 10 min at 175 deg C.
10. Rest for 2-3 days for oil to resurface and skin to soften.